Ingredients
Dressing
- 1 Clove of Garlic Diced
- 1/2 cup Olive Oil
- 1 tsp Dijon Mustard
- 3 tbsp Rice Vinegar
- 1/2 tsp Coarse Sea Salt
- 1/2 tsp Ground Pepper
Salad
- 1 French Baguette
- 3-4 tbsp Olive Oil
- 1 tsp Sea Salt
- 12 Cherry Tomato Cut in Half
- 3/4 English Cucumber Cut in Bite-Sized Pieces
- 8 Mini Sweet Peppers Cut in Bite-Sized Pieces
- 1 Red Onion Cut in Bite-Sized Pieces
- 20 Leaves of Fresh Basil Cut in Strips
- 3 tbsp Capers
Instructions
- Place the dressing ingredients in a mason jar and shake well. Refrigerate for 15 minutes.
- Slice your bread in 1 inch thick pieces then cut in four.
- Heat the olive oil and salt in a sauté pan, add the bread, toss and cook until golden brown and crispy.
- Place all remaining ingredients into a bowl, add the bread and toss with the dressing.
Nutrition Facts
Panzanella Salad
Per
89 g
Calories
290
% Daily Value*
Fat
26
g
40
%
Saturated Fat
3.5
g
22
%
Carbohydrates
14
g
5
%
Fibre
2
g
8
%
Sugars
3
g
3
%
Protein
2
g
4
%
Sodium
850
mg
37
%
Calcium
20
mg
2
%
Iron
0.5
mg
3
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe contributed by Kilted Chef
